B&O American Brasserie will extend its offering of the Restaurant Week menu an additional week and hold its first-ever Winter White Sale from Jan. 30-Feb. 5, 2012.
From Jan. 30 – Feb. 5, guests will be able to enjoy the 3-course $30.12 prix fixe menu created by Executive Chef Thomas Dunklin as well as take advantage of the restaurant’s Winter White Sale in which bottles of white wine and “bubbles” will be discounted to make room for new inventory. Prices will range from $15-30 and will be available for dine-in dinner guests.
“Restaurant Week is always a great time for us and for restaurants across the city. We recognize that not everyone can get to B&O American Brasserie or get a reservation during that week. By extending the promotion another week, we make it possible to accommodate everyone who is interested in coming in and we make it possible for those who want to come back in to try something else on the menu,” said General Manager Marcus Garner. “And we hope that they’ll enjoy the added bonus of a fantastic bottle of wine as well!”
Chef Dunklin’s Restaurant Week menu features:
Starters
Organic Spring Greens
sauvignon blanc vinaigrette, toasted hazelnuts, dry jack
Grilled Radicchio
pancetta vinaigrette, goat cheese, apples, pine nuts
Truffled Baby Beets
horseradish mascarpone, toasted walnuts, mache
Sweetbread & Ham Hock Pot Pie
spring onion, chard, cornmeal puff dough
Cauliflower Bouillon
foie gras, roasted cauliflower, beef broth
Smoked Pork Belly
clams, turnip kimchi, sweet and sour glaze
Mains
Wild Rice Dumplings
corned wild boar belly, cabbage, “thousand island” jus
Roasted Eggplant “Meat” Loaf
vegetable bouillon, grilled kale, caper tomato relish
Diver Scallops
celery root, chickpea cake, brussels sprouts, lobster-bacon emulsion
Braised Pork Tenderloin
bacon, red chili potatoes, red chard, mole verde
Grilled Sturgeon
oxtail-potato ragu, baby artichoke, red wine
Murray’s Farm Chicken
collard green risotto, crispy Tabasco onions, grain mustard jus
Hanger Steak
root vegetable gratin, green beans, tamarind steak sauce
Dessert
Meyer Lemon Bars
cornmeal cake, Meyer lemon custard, olive oil sherbet
Roasted Pear Baba
macadamia, rum syrup, caramel ice cream
Chocolate & Cherries
chocolate doughnuts, cherry panna cotta, tarragon cherry compote
Burnt Orange Frozen Mousse
candied pecans, kumquat preserve
Maple Crème Brûlée
molasses shortbread
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